Nkwobi- Spicy Cow leg
This dish is prepared with tender chunks of cow feet and a colorful, spicy soup base that is fragrant with African nutmeg, a.k.a ehuru. Serve alongside local palm wine. It is quick and easy to make and a perfect treat for most gatherings.
Servings: 4
Calories: 384kcal
Equipment
- 1 Pressure cooker
- 1 Sauce pan or cast iron skillet
Ingredients
- 1.5 lbs cow leg
- 160 g cow skin - ponmo cooked or raw
- 168 g stock fish
- 1 stock cube (or 2 teaspoons chicken powder)
- salt to taste
- 4-6 ehuru seeds de-shelled or 1 tablespoon ground ehuru
- 2 tablespoons baking soda
- 3 tablespoons water
- ½ cup pure unrefined palm oil
- 2 tablespoons ground crayfish
- 1 teaspoon chicken powder (optional)
- 2 small habanero peppers, finely chopped (use less if you don’t like it spicy)
- 1 mini sweet pepper, finely chopped or scotch bonnet
- ½ cup fresh chopped kale
- 1 small purple onion, thinly sliced in rounds divided
Instructions
- Add the cow foot, stock fish, kponmo, chopped onion, stock cube, salt, and pepper to taste in the pot of a pressure cooker. Stir it to incorporate the ingredients.1.5 lbs cow leg, 168 g stock fish, 1 stock cube, salt to taste, 1 small purple onion, thinly sliced in rounds, 160 g cow skin - ponmo
- Add enough water to cover the top of the cow feet (about 4 cups or so). Close the pressure cooker lid and lock.
- If using an instant pot, set it on Hi for 13 minutes (no warm), then release pressure once the timer is done.
- If using a stovetop pressure cooker, once the pot comes up to pressure, cook for 25-30 minutes. Open the pressure cooker’s valve to release the steam.
- Use a slotted spoon to remove the meat from the pot. Save some of the stock for later.
- While the cow feet cook, roast the ehuru seeds on a small pan or open flame for about 3 minutes or until the seeds crack. Remove the shell, transfer it to a spice or coffee grinder, and pulse until fully grounded.4-6 ehuru seeds
- Stir together the baking soda and ⅓ cup water. Set aside.2 tablespoons baking soda, 3 tablespoons water
- Place a medium pan or pot over a sturdy flat surface. Add the palm oil, then stir in the baking soda slurry. Stir until the sauce turns from a bright red to pale yellow and thick. (See photos in the post)½ cup pure unrefined palm oil
- Add the seasoning and spices, and stir until it’s fully incorporated.2 tablespoons ground crayfish, 1 teaspoon chicken powder, 2 small habanero peppers, finely chopped, salt to taste
- Stir in the chopped cow leg, stock fish, and kponmo. Add more stock from earlier if you want the base to have more liquid.
- Add the kale or utazi leaves and sweet peppers (if using). Stir to incorporate all the ingredients.1 mini sweet pepper, finely chopped, ½ cup fresh chopped kale
- Spoon the nkwobi into a wooden bowl or ceramic bowl. Garnish with onion rounds and leaves, and serve immediately.
Notes
- Don’t heat the nkwobi. The residual heat from the cooked meat will heat up the sauce while mixing. Instead, heat up the meat in the microwave for a minute or so before adding it to the soup base.
- For best results, serve immediately.
- Freeze and reheat leftovers on low heat until warm, preferably over a steaming basket or double broiler.
